Hy guys! This is Sam from SugarSpunRun.com and today I want to show you how to
make my favorite gingerbread cookies. This is a really great recipe for the
holidays. I'm going to use my stand mixer but if you don't have one you can use an
electric hand mixer, and that's fine. This is a really easy recipe. So let's go
ahead and get started. We're going to want to start with 1 cup of unsalted
butter you want this to be room temperature.
We're also going to use brown sugar. You can use either light brown sugar or dark brown sugar. I like
to use a mix of both. This is 1/2 cup of brown sugar. You'll go ahead and cream these together in your mixer.
Once those are creamy and well combined you'll go
ahead and add your molasses. This is a 1/2 cup of unsulfered molasses. The label
should tell you whether the molasses is unsulfured or not I just use grandma's brand.
And then go ahead and beat that until that's also well combined.
Next add 1 large egg
And 2 teaspoons of vanilla extract
Make sure to scrape the sides and the bottom of your bowl so that the ingredients are well combined.
Once things are well combined you're going to prepare your dry ingredients
You'll need 2 and 1/4 cups of all-purpose flour, 3/4 teaspoons of
baking soda, 1 and a half teaspoons of ground ginger, 1 and 1/2 teaspoons of
ground cinnamon, and then 1/4 teaspoon of ground nutmeg
and 1/4 teaspoon of ground cloves.
You'll also a 1/2 teaspoon of salt.
Stir these together.
With your mixer on low speed add the dry ingredients to the wet ingredients until they're combined.
(Mixer noise)
And you'll probably need to scrape the sides and bottom of the bowl again just
to make sure everything is well combined.
Once everything is well combined you're going to need to chill your dough. I like
to put mine in clear wrap and form it into a ball and chill it that way.
So I'm going to transfer this to the cling wrap.
So I like to put it in cling wrap and
then form it into a ball. The dough is still really sticky at this point so you
don't want to handle it with your hands too much.
But I've wrapped mine in cling wrap. I've formed it into a ball, or more of a disc, and now I'm going to go ahead
and chill this. You want to chill the dough at least three hours but it can also be chilled overnight.
Alright once your dough has chilled at least three
hours now it's time to roll it. Go ahead and pre-heat your oven to 375 degrees
Fahrenheit, and prepare a clean surface and lightly flour it.
Go ahead and lightly flour a clean surface.
And flour your dough as needed.
Don't be afraid to add too much flour it'll bake off in the oven.
Roll your dough to 1/4 inch thickness.
Once your dough is rolled out use your cookie cutters to cut out shapes.
Then use a spatula to lift them out.
And transfer them to a baking sheet.
Bake your cookies on 375 degrees for 8 to 10 minutes
Make sure to re-roll any additional scraps
and make new cookies out of them.
While your cookies are baking let's go ahead and make the frosting. This recipe
makes a lot of frosting so that you can play with different colors by adding
food coloring and really decorate your cookies, but you can cut it in half if
you want. We'll start with three cups of powdered sugar, 1/2 teaspoon of vanilla
extract, two tablespoons of corn syrup this is light corn syrup.
And two to four tablespoons of milk. We'll start with two tablespoons and add more if needed.
If your mixture still seems too dry and isn't coming together after you've mixed
it a lot, go ahead and add more milk.
You want your frosting to be a smooth thin paste.
This texture looks just about right so we can go ahead and transfer
this to our piping bags. Now we don't want to add it to the cookies until
they've cooled completely. I'm going to use a piping bag that's fitted with a Wilton number 5 tip.
Once your cookies have finished baking and cooling it's
time to decorate. I keep mine pretty simple, but you can get as creative as you'd like.
Feel free to use sprinkles
Or other decorations.
And that's how you make these gingerbread cookies thanks for watching and I'll catch you next time.